Have you tried Barnsley chops?
These succulent pan seared lamb chops are so easy to cook in just 10 minutes, so they are perfect for entertaining, without spending hours in the kitchen.
Generously proportioned, these chops are perfect for hearty appetites, with plenty of tender meat to get stuck into.
Quick, easy and delicious.
These lamb chops are double sized because they are cut from the saddle of lamb.
Essentially, they are loin chops either side of the backbone and taken from the middle of the rib. This means that the meat is extremely tender.
Although this cut could be taken from another animal, it is always used to refer to lamb.
Barnsley is a town in south Yorkshire and it is said that the Kings Head hotel had an item called Barnsley chops on the menu. It was particularly popular with hungry farmers.
However, a the Brooklands hotel also claims that they were the origin of the chop.
It appears that this particular cut of lamb got its name when a customer asked for 'a big chop, a real chop. You know, a Barnsley chop.'
Barnsley chops are not readily available in most supermarkets, but they are widely available online or from good butchers.
Typically, they are pan seared, then the cooking is finished off in the oven. However, pan fried lamb chops, without using the oven, still only take a few minutes, which saves the cost of turning on the oven.
Of course, if you have side dishes cooking in the oven, you can finish the cooking in the oven. See ⏲️ Cooking Time.
❤️ Why you will love this recipe
- Thick, meaty chop - perfect for larger appetites!
- Quick to cook.
- Easy entertaining.
- Pan seared lamb chops to save oven costs.
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- Lamb - 2 Barnsley chops about 350 grams each, (12 ounces). These chops are also known as saddle chops and can vary in weight from 225g, (half a pound), to 680 grams, (about 1 pould 8 ounces).
- Salt - flaked sea salt or kosher salt.
- Pepper - freshly ground black pepper.
- Butter - unsalted butter.
- Oil - olive oil, and vegetable oil.
- Rosemary - sprig of fresh rosemary.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.
- dish for marinating
- sharp knife
- chopping board
- aluminium foil
- large frying pan or skillet
Chop the rosemary.
Put the chops in a dish rub with the olive oil on both sides.
Sprinkle on the rosemary, cover and leave to marinate in the fridge for 30 minutes or longer if you want to prepare ahead.
Take the meat out of the refrigerator 30 minutes before you are ready to cook.
Bringing the meat to room temperature allows it to start cooking straight away evenly.
Sprinkle the chops with salt and pepper.
💭 Top Tip
There's a lot to be said about the timing for salting steak before it is cooked.
- If it is salted an hour before cooking the moisture is drawn out by the salt, but is then reabsorbed, so the meat stays moist while it is cooking.
- If the meat is salted 15 minutes before cooking, for example, because you are preparing something at the same time, then the moisture escapes from the meat and it will be dry when cooked.
- To avoid doubt, generously salt the meat just before it goes in the pan, under the grill, (broiler), or on the grill.
⏲️ Cooking Time
Put the vegetable oil in a pan over a medium to high heat.
Add the chops for 4 -6 minutes each side, making sure that the saddle chops are well seared.
💭 Top Tip
- If you ever wondered if searing beef makes it more tender, the answer is much deeper. It's not about locking juices in or making it tender as the cooking process will take care of that. The main purpose of searing protein, such as beef, over a high heat with only a little oil, is to produce the Maillard effect. This is the chemical reaction that occurs between the proteins, or amino acids in meat and fish and the natural sugars. This is what gives the meat, colour, flavour and makes it irresistable!
Turn the chops over and cook for a further 4 to 6 minutes.
Use tongs to sear the fat side down for a minute.
Add the butter to the pan and baste the chops.
Transfer the chops to a plate and loosely cover with foil.
Let the meat rest for 5 minutes to allow the juices to distribute.
💭 Top Tip
- I've pan fried the chops, rather than turning the oven on unneccessarily, but you could pan sear both sides for 3 minutes and then transfer to a preheated oven at 180 C / 350 F / 160 FAN / Gas 4 for 8 minutes.
🥗 Side Dishes
Try some of these side dishes with pan fried lamb chops.
- Honey Roast Chantenay Carrots
- Leeks in White Sauce
- Honey Roast Carrots and Parsnips
- Fried Cabbage with Bacon
- Cavolo Nero Kale
- Easy Roast Potatoes
- Yorkshire Pudding
- Roast Savoy Cabbage
- Whole Baked Cauliflower Cheese
- Roasted Green Beans and Carrots
- Roasted Long Stem Broccoli
- Roasted Swede Chips
The chops are delicious straight from the pan, but try some of these sauces.
- Barnsley chops - use lamb loin chops instead.
- Herbs - use mint, parsley or thyme for other classic flavours
- Refrigerator - cool, cover and refrigerate for up to 3 days.
- Freezer - cool,pack into airtight containers or bag and freeze for up to 2 months. Defrost overnight in the refrigerator.
- To reheat - Place in a dish covered with foil and heat in the oven at 180 C / 350 F / 160 FAN / Gas 4 or reheat in a frying pan with a teaspoon of oil.
🍱 Prepare in Advance
- Leave the lamb in the rosemary and oil covered in the fridge for a day before pan frying.
More lamb recipes
- Roast Lamb Shanks in Foil
- Cannon of Lamb
- Slow Cooked Lamb Shoulder
- Minted Lamb Burgers
- Lamb with Pomegranate Molasses
- Lamb with Garlic and Rosemary
- Lamb Kleftiko
Pan Fried Barnsley chops
- dish for marinating
- Sharp knife
- Chopping board
- Aluminium foil
- Large frying pan or skillet
- 2 350g Barnsley chops
- ½ teaspoon flaked sea salt
- ¼ teaspoon black pepper
- 1 tablespoon butter
- Olive oil
- Chop the rosemary.
- Put the chops in a dish rub with the olive oil on both sides.
- Sprinkle on the rosemary, cover and leave to marinate in the fridge for 30 minutes or longer if you want to prepare ahead.
- Take the meat out of the refrigerator 30 minutes before you are ready to cook.
- Sprinkle the chops with salt and pepper.
- Put the vegetable oil in a pan over a medium to high heat.
- Add the chops for 4 -6 minutes each side, making sure that the saddle chops are well seared.
- Turn the chops over and cook for a further 4 to 6 minutes.
- Use tongs to sear the fat side down for a minute.
- Add the butter to the pan and baste the chops.
- Transfer the chops to a plate and loosely cover with foil.
- Let the meat rest for 5 minutes to allow the juices to distribute before serving.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article
More beef, lamb and venison recipes
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
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